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Tofu cheesecake with purple sweet potato

Tofu Cheesecake with Purple Sweet Potato


  • Author: Nele Liivlaid
  • Cook Time: 60 minutes
  • Total Time: 60 minutes
  • Yield: 1 cake 1x

Description

I have made tofu cheesecake before, both baked and no-bake version. This beautiful pink cake is actually a hybrid of my Vegan Baked Cheesecake and Vegan Tofu Cheesecake (see below under Related Posts).

Soak time: 4 hours


Scale

Ingredients

CRUST

FILLING


Instructions

  1. Soak walnuts for at least 4 hours. Then rinse and drain.
  2. Add all crust ingredients in a small processor and process until homogeneous batter forms.
  3. Press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.
  4. While the crust is baking, peel purple sweet potato and cut into cubes. Next, steam for 7 minutes.
  5. In a blender or with immerse blender process all filling ingredients (except psyllium husk) until smooth. Now, blend in psyllium husk.
  6. Pour the filling onto crust and bake in 175°C (350°F) oven for 50 minutes until the cake’s surface starts to crack.
  7. Let the cake cool. It’d be ideal to let it sit in fridge for a couple of hours after it has cooled down.

Notes

Garnish with berries and my Healthy Chocolate Sauce.

One slice has 5 GL points.

Nutritional info does not include garnishes.

  • Method: Baking

Nutrition

  • Serving Size: ⅛ of the recipe
  • Calories: 135 kcal
  • Fat: 6.39g
  • Carbohydrates: 8.41g
  • Fiber: 2.61g

Keywords: tofu cheesecake

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